Vietnamese Coffee Ice Cream with Oreos
- Prep Time 1:00
- Cook Time 0:20
- Estimated Cost $13.00
- 40 Comments
A few weeks ago, Michael and I shared some of the most incredible ice cream I’ve ever had— Blue Bottle Vietnamese Coffee Ice Cream from Humphry Slocombe in San Francisco. It was rich, sweet, but not overly so, and had a deep, full-bodied coffee flavor that made me want to lick the bowl.
So, when my brother and Holly gave me an ice cream maker for my birthday this weekend, Michael and I made plans to recreate the ice cream we’d had. 10 minutes before he arrived, he texted me from a nearby grocery store: “How do you feel about Vietnamese coffee-Oreo ice cream. Be honest.” I replied that I felt extremely good about it. All I can say is, very good call.
- 2 cups whole milk $1.50 for a pint
- 1 1/4 cups sweetened condensed milk $2 for 14 oz.
- 1/2 cup ground dark roast (we used French Roast) coffee $5 for 16 oz.
- pinch of salt Pantry
- 6 large egg yolks $1.50 for 6 eggs
- 1/2 cup crushed Oreos, or other chocolate sandwich cookie (we used mini Oreos) $3 for 16 oz.
- In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with 1 layer of moistened cheesecloth.
- Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold. Freeze the custard in an ice cream maker, adding the crushed Oreos about 10 minutes before ice cream is done. Transfer the ice cream to a container and freeze until firm enough to scoop.
Makes about 1 1/2 pints ice cream.